Results 221 to 230 of about 37,367 (254)

To recommend or not to recommend soy foods

Journal of the American Dietetic Association, 1994
openaire   +2 more sources

Applications of soy protein hydrolysates in the emerging functional foods: a review

International Journal of Food Science and Technology, 2020
Tolulope Joshua Ashaolu
exaly  

Soy as a food ingredient

2018
K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang   +4 more
openaire   +1 more source

Factors Affecting the Bioavailability of Soy Isoflavones in Humans after Ingestion of Physiologically Relevant Levels from Different Soy Foods

Journal of Nutrition, 2006
Aedin Cassidy, Kenneth D R Setchell, Cassidy Aedin   +2 more
exaly  

Solvent extraction selection in the determination of isoflavones in soy foods

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 2002
Patricia A Murphy
exaly  

Soy Foods

1995
openaire   +1 more source

Determination of 15 Isoflavone Isomers in Soy Foods and Supplements by High-Performance Liquid Chromatography

Journal of Agricultural and Food Chemistry, 2012
Jun Takebayashi, Teruki Matsumoto, Yoshiko Ishimi   +2 more
exaly  

Increasing the Acceptance of Soy-Based Foods

Journal of International Food and Agribusiness Marketing, 2005
Brian Wansink, Peter Goldsmith
exaly  

Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: Differences between Chinese women and women in Western countries and possible mechanisms

Food Science and Human Wellness, 2013
Jin-Qiang Chen
exaly  

Fermented Soy Foods

2004
openaire   +1 more source